Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4%...

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Detalles Bibliográficos
Autores principales: Ngamsomchat, Achirawit, Kaewkod, Thida, Konkit, Maytiya, Tragoolpua, Yingmanee, Bovonsombut, Sakunnee, Chitov, Thararat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998100/
https://www.ncbi.nlm.nih.gov/pubmed/35407020
http://dx.doi.org/10.3390/foods11070934

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998100/
https://www.ncbi.nlm.nih.gov/pubmed/35407020
http://dx.doi.org/10.3390/foods11070934

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